Spaghetti Plus Sausages

by Heinz in Pasta dishes Barcode 5000157007513
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Ultra-processed food

Spaghetti Plus Sausages by Heinz is listed in the Pasta dishes category. It is classified as NOVA 4 (ultra-processed food). Contains: pork.

Nutrition facts

Nutrient Per 100 g Category avg
Added sugars 0 g 0.6 −100%

Category average across 2207 Pasta dishes products on Foodmetria.

Ingredients

really, it's a wonder that we can fit the lid onl ervatives a whole tomato squeezed into every portion %ri (36%, waier, durum wheat inaredients tomatoes (45%), spaghetti semolina pork sausages (15%, pork (55%), water, shih lue rice fiuur, pea starch, pork cal 9% fat, vegetable fibre, salt, g 10% spices, emulsifier 9 11% microwave (850w): use a covere microwaveable container. heat for minutes, stir. heat fu further 1 minute check that products hot before senving triphosphates), sugar, g 10% modified cornflour, salt, 9% citric acid, herb extract, garlic salt, spice extract. 12% may contain egg. 1 of your 5 a day in 2 a 9 23% e of an a balanced diet. can when eaten as part of heat genty in at wg 057 how to store h.j. heinz foods u london, sey s8 empty unused contents into zz compa

Not veganNot vegetarian
Allergens
Pork

Additives 2

High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
France, United Kingdom
Barcode
5000157007513

Prices reported by shoppers

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Frequently asked questions

Is Spaghetti Plus Sausages healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Spaghetti Plus Sausages vegan?

Based on its ingredient list, it is not vegan.

What allergens does Spaghetti Plus Sausages contain?

According to the label data it contains: Pork. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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